Roasted Broccoli With Watercress, Lemon and Pecorino

1. 1

   Cut the stems off the florets, and discard the stems or save them for another use.

2. 2

   You should have about 6 cups of florets.

3. 3

   Cut especially large ones in half.

4. 4

   Bring a large pot of salted water to a boil.

5. 5

   Fill a large bowl halfway with ice and water and set aside.

6. 6

   Add the broccoli to the boiling water and cook until al dente, 1 to 2 minutes.

7. 7

   Drain in a colander and transfer to the ice water to stop the cooking and preserve the color.

8. 8

   Drain again, dry on paper towels, and use right away or refrigerate in an airtight container for up to 8 hours.

9. 9

   Select a saute pan wide and deep enough to accommodate all the broccoli in an even layer (or cook it in two batches or in two pans).

10. 10

    Heat 1/2 cup of the oil in the pan over high heat until almost smoking.

11. 11

    Turn off the heat to avoid splattering or flare-ups and add the broccoli carefully.

12. 12

    (The broccoli has a tendency to soak up oil, so add more if necessary.)

13. 13

    Cook, turning with a spoon or fork, to brown the broccoli all over, then transfer to a heatproof bowl.

14. 14

    Add the remaining 1/4 cup plus 2 tablespoons olive oil, the lemon juice, shallot, and herbs.

15. 15

    Season with salt and pepper and toss.

16. 16

    Transfer the broccoli to a serving platter.

17. 17

    Top with the watercress and a scattering of cheese.

18. 18

    Finely grate about 1/4 teaspoon of lemon zest over the dish.

19. 19

    Serve family-style from the center of the table.

* Per serving · 4 servings · Values may vary.